1. Use a paring knife to cut the top off the Granny Smith apples. [I use my pumpkin carving technique of cutting towards the center and pulling the top off.

2. Use a spoon to carve out all the seeds and interior of the apple, making sure not to puncture the sides. Save any large, usable pieces of the Granny Smith in a bowl, off to the side, for the filling. [Again, think about scooping out a pumpkin.]

3. Use the paring knife to perfect the circle top of the Granny Smiths and set cored-out apples aside.

4. Peel and slice the Macoun apple into small bite-size pieces.

5. Combine the usable Granny Smith and Macoun together in a bowl.

6. Add the sugar, brown sugar, cinnamon, and nutmeg to the apples and mix. Set the mixture aside.

7. On a cutting board, roll out the pie crust and cut it into thin strips.

8. Lay the strips out in a 3×3 or 4×4 lattice pattern [depending on the width].

9. Pour the apple/sugar/cinnamon mixture into the cored-out Granny Smiths and place the pie crust on top.

10. Brush the melted butter all over the top of each apple.

11. Place the apples in a glass baking dish with an inch of water at the bottom. Bake in the oven for 40 minutes at 350 degrees.